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🍝 Pasta with creamy pumpkin and pepper vegetable sauce

475 kcal · 30 min · 4 servings

Ingredients

• 400 g Tagliatelle
• Salt
• 400 g pumpkin flesh
• 2 red bell peppers
• 2 red onions
• 1 garlic clove
• 2 tbsp olive oil
• 100 ml vegetable broth
• Pepper (from the mill)
• 2 tbsp peeled sliced almonds

Instructions

1. 1. Bring a large pot of water to a boil and add some salt.
2. 2. Cook the pasta in the salted water until it is firm to the bite (al dente).
3. 3. Cut the pumpkin flesh into thin strips.
4. 4. Wash the bell peppers, halve them, and remove the seeds and white inner membranes.
5. 5. Cut the deseeded bell peppers into thin strips.
6. 6. Peel the onions and cut them into wedges.
7. 7. Peel the garlic and chop it finely.
8. 8. Heat the oil in a large pan.
9. 9. Add the chopped garlic to the pan and sauté it until it becomes translucent.
10. 10. Add the cut pumpkin, pepper, and onion vegetables to the pan.
11. 11. Sauté the vegetables briefly.
12. 12. Pour in the vegetable broth.
13. 13. Let everything simmer on medium heat for about 5 minutes.
14. 14. Season the sauce with salt and pepper to taste.
15. 15. Stir the sliced almonds into the vegetables.
16. 16. Drain the cooked pasta and let it drain well.
17. 17. Distribute the pasta onto the plates.
18. 18. Place the warm vegetables on top of the pasta.
19. 19. Garnish the dish with fresh herb leaves.
20. 20. Serve the dish immediately.

Nutrition per serving

• kcal: 475
• Protein: 16 g · Fett/Fat: 9 g · Carbs: 80 g